บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Reductions in postharvest-applied dichlorvos, chlorpyrifos-methyl, malathion, fenitrothion, and bromide in rice during storage and cooking processes.

Nakamura, Y., Sekiguchi, Y., Hasegawa, S., Tsumura, Y., Tonogai, Y. and Ito, Y.

Journal of agricultural and food chemistry. Vol: 41 Issue: 11 Pages: 1910-1915.

1993

บทคัดย่อ

Reductions in postharvest-applied dichlorvos, chlorpyrifos-methyl, malathion, fenitrothion, and bromide in rice during storage and cooking processes.

Residue levels of postharvest-applied dichlorvos (DDVP), chlorpyrifos-methyl, malathion, fenitrothion, and bromide during storage and cooking processes (boiled rice and rice noodle) were investigated for unhulled and brown rice. The concentrations of these organophosphorus pesticides decreased as a function of time; 15.6-28.6% (92 days, unhulled rice) and 0-35.4% (85 days, brown rice) remained at the end of the experimental period. Organophosphorus pesticides remained on the surface. The concentration of bromide decreased for 56 days and then gradually increased to 59.0% in unhulled rice but did not change significantly in brown rice during the experimental period (84 days). Permeation of bromide inside was observed in unhulled rice. Organophosphorus pesticides and bromide could be mostly removed by washing with water followed by steaming. The remains of organophosphorus pesticides were 0-5.6% in boiled rice and 0% in rice noodle. The remains of bromide were 41.2% in boiled rice and 5.1% in rice noodle.